A la Natural Roasted Tomato Soup
After my surprise carrot soup triumph, my hubby requested tomato soup. “Can you make sure it’s mostly tomatoes?” he asked.
Well, that makes things easier for me, I thought, —less brainstorming!
I sent him off to the supermarket to buy tomatoes and whatever else he wanted in it. He returned with 2 kg of fresh, ripe tomatoes.
“That’s it? Nothing else?” I exclaimed.
“I just want to keep it simple,” he replied.
“That’s simple, alright,” I muttered.
I rummaged through our veggie garden and pantry, tossed a few things together, and crossed my fingers. I didn’t have much faith, but I went with it. I love a good surprise, and boy, was it deeeeeelicious!
This simple and comforting, homemade roasted-tomato soup is seriously easy to make. You should have most of the ingredients in your pantry. Roasting the tomatoes definitely adds to the flavour, and roasted garlic gives it a touch of sweetness. A dash of milk adds the perfect creamy taste.
And if you add some crusty bread with melted cheese, it takes the flavour to a whole new level!
Ingredients
1.5 kg ripe tomatoes
1 large brown onion sliced
1/4 head of garlic skin on
3 tablespoons olive oil
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly cracked black pepper
1 punnet of fresh thyme
A handful of fresh basil leaves
1 teaspoon dried parsley
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 vegetable stock cube, dissolved in 1 litre of hot water
A dash (or more) of soy milk, dairy milk, or cream
Method
Preheat the oven to 200°C (392°F).
Line a baking tray with baking paper. Spread the fresh thyme on the tray. Slice the onion and arrange it on top of the thyme.
Quarter the tomatoes and place them on top of the onions. Sprinkle with salt and pepper, and drizzle with 3 tablespoons of olive oil.
Place the garlic on a piece of aluminium foil large enough to wrap it. Drizzle with some olive oil, sprinkle with salt and pepper, wrap it in the foil, and add it to the tray.
Roast the tray in the oven for 1 hour.
Remove the tray from the oven and let the tomatoes cool.
Transfer the tomatoes to a bowl. Place a large pot over low-medium heat. Add the extra 1 tablespoon of olive oil. Collect the onions from the tray add them to the pot and Stir for a minute, add the tomatoes and their juices from the bowl. Squeeze the garlic out of its skins, discard the skins, and roasted thyme stir the garlic into the mixture.
Stir in the salt, pepper, dried parsley, fresh basil leaves, and oregano leaves.
Add the vegetable stock and simmer for 30 minutes.
Remove from heat and allow to cool before blending with a hand-held blender or a standalone blender.
Add soy milk, or your preferred choice of milk, cream, yogurt, or coconut milk, to taste.
Enjoy your delicious roasted tomato soup!
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